If you’re looking for a showstopper breakfast or brunch treat that combines zingy citrus with tart cranberries in a fluffy, tender roll, let me introduce you to my all-time favorite Cranberry Orange Rolls Recipe. These beauties are packed with fresh cranberry jam, a hint of bright orange zest, and topped with a luscious orange glaze that feels like a hug in every bite. When I first tried this recipe, I was amazed at how soft and flavorful these rolls turned out — they’re honestly better than any bakery version I’ve had. Stick with me, and I’ll walk you through exactly how to get them perfect every time!
Why You’ll Love This Recipe
- Bursting with Flavor: The combination of fresh cranberries and bright orange zest makes every bite uniquely refreshing and sweet-tart.
- Soft, Pillowy Dough: A rich dough with butter and eggs creates the perfect tender texture you’d expect from premium sweet rolls.
- Beautiful Presentation: These rolls look stunning on the table, making them ideal for holidays or special weekend gatherings.
- Make-Ahead Friendly: You can prepare the dough ahead and refrigerate for a fresher bake the next day – super convenient!
Ingredients You’ll Need
Each ingredient in this cranberry orange rolls recipe plays a special role, blending to bring you balanced sweetness, bright citrus notes, and that velvety roll texture you love. Let me share a few tips to make sure your shopping trip is a breeze.
- Whole milk: Warm milk activates the yeast just right, so make sure it’s around 95°F (35°C) – too hot, and you risk killing those tiny helpers!
- Granulated sugar: Used both in dough and filling, it sweetens while helping with yeast fermentation for fluffiness.
- Instant dry yeast: The star for that perfect rise; no need to proof it separately, just whisk it into the warm milk and sugar.
- All-purpose flour: The base of your dough, providing structure – measure it gently to avoid tough rolls.
- Cornstarch: Adds softness and a slight tenderness to the dough, enhancing that melt-in-your-mouth feel.
- Salt: Balances sweetness and strengthens the dough structure, so don’t skip it!
- Eggs: Bring richness and moisture – make sure they’re at room temp to blend smoothly.
- Unsalted butter: Softened and added piece by piece to build richness; unsalted lets you control the salt in the recipe.
- Orange zest: Plenty of zest in both the dough and filling to saturate every bit of flavor.
- Cranberries: Fresh or frozen work well here; the tartness pairs beautifully with the sweet dough.
- Fresh orange juice: Gives the filling and glaze a lively brightness that wakes up your taste buds.
- Powdered sugar: Creates a smooth, sweet glaze that ties everything together with that perfect orange kick.
Variations
I love how versatile this cranberry orange rolls recipe is. Over time, I’ve tweaked it a bit for different occasions and tastes—feel free to personalize it however you like!
- Gluten-Free Version: I once swapped all-purpose flour for a gluten-free blend with added xanthan gum and surprisingly, the rolls still came out wonderfully tender.
- Spiced Filling: Adding a pinch of cinnamon and nutmeg to the cranberry jam gives it a cozy, autumn vibe perfect for chilly mornings.
- Vegan Adaptation: Using a plant-based milk and flax eggs can work, but I recommend extra kneading for elasticity and a bit of extra butter substitute for richness.
- Add Nuts: Tossing in some chopped pecans or walnuts into the filling adds a satisfying crunch my family can’t get enough of!
How to Make Cranberry Orange Rolls Recipe
Step 1: Activate the Yeast and Mix the Dough
Start by warming your milk to about 95°F — I usually test this by dipping a clean finger; it should feel pleasantly warm, not hot or cold. In your mixer bowl, whisk together the warm milk, sugar, and instant yeast, then let it sit for 5 minutes. You’ll know it’s ready when the surface gets foamy and bubbly, which means your yeast is happily waking up.
Step 2: Combine Dry Ingredients and Add Eggs
While the yeast is proofing, mix your flour, cornstarch, and salt in a separate bowl. Add the eggs into the milk-yeast mixture and whisk until combined. Then, with your mixer on low speed, slowly add the flour mixture in. Once all combined, bump the mixer up to medium speed and let the dough come together — this should only take about a minute.
Step 3: Add Butter and Orange Zest
Keep the mixer running on medium, and add your softened butter pieces one at a time. Don’t rush this step; adding the butter slowly helps develop that amazing softness and richness. Toss in the orange zest now, which will infuse the dough with that gorgeous citrus aroma. Mix for about 10 minutes until the dough is silky smooth and starts pulling away from the sides of your bowl. If it’s still a bit sticky, add a tablespoon or two of flour, but be careful — you want a soft dough, not a dry one.
Step 4: First Rise
Turn the dough out onto a lightly floured surface and knead into a neat ball. Place it in a greased bowl, cover tightly with plastic wrap, and tuck it somewhere warm. I like putting mine in the oven with just the light on—it takes about 1.5 to 2 hours to double in size. This rise is where your dough starts becoming airy and soft!
Step 5: Make the Cranberry Orange Jam
While the dough is rising, it’s jam time. Combine cranberries, sugar, orange juice, and zest in a pan and bring to a boil, then simmer gently for about 15 minutes. Watch it as the berries burst and release their juices, creating a tart-sweet spread that’s so fresh and vibrant! Let the jam cool completely before using it or your rolls might get soggy.
Step 6: Roll Out and Fill
Once your dough has doubled, punch it down and roll it out carefully into an 18-inch square on a lightly floured surface. Spread the cooled cranberry jam evenly, leaving about a 1-inch border around the edges. This border helps seal the roll and keeps the filling inside during baking.
Step 7: Shape and Second Rise
Starting with the edge closest to you, roll the dough tightly into a log, then pinch the seam to seal it. Using a sharp knife, slice the log into 12 equal rolls. Arrange these rolls in a greased 13×9-inch pan. Cover and let them rise again until puffy and doubled – usually about an hour. If you want to bake the next day, you can cover and refrigerate them overnight; just pull them out about an hour before baking to come to room temperature and finish their rise.
Step 8: Bake and Glaze
Preheat your oven to 350°F (180°C). Remove the plastic wrap and bake the rolls for 35 to 40 minutes, until they’re golden brown and smell absolutely irresistible. Let them cool just a bit, then mix up your glaze from powdered sugar, fresh orange juice, and zest. I like to drizzle mine over while the rolls are still warm so it melts in just right. Serve immediately for best gooey, soft bites!
Pro Tips for Making Cranberry Orange Rolls Recipe
- Warm Milk Temperature: I learned the hard way that too hot kills yeast; stick close to 95°F for a perfect rise every time.
- Adding Butter Slowly: Incorporating butter one piece at a time ensures the dough emulsifies nicely without getting greasy or heavy.
- Roll Sealing: Don’t skimp on pinching the seam tight after rolling—this keeps your cranberry jam from leaking out during baking.
- Cooling Jam Before Spreading: Spreading warm jam makes the dough soggy, so always let it cool fully for clean shaping.
How to Serve Cranberry Orange Rolls Recipe
Garnishes
I like to keep it simple here—a light dusting of extra orange zest over the glaze adds a fresh pop of color and brightness. For festive occasions, adding a few whole fresh cranberries or some finely chopped toasted pecans on top visually ups the wow factor and adds a nice crunch.
Side Dishes
This cranberry orange rolls recipe pairs beautifully with a hot coffee or a creamy latte. On the side, I often serve fresh fruit, like sliced melons or berries, or a small bowl of yogurt to balance the sweetness. For brunch, crisp bacon or sausage rounds out the meal perfectly.
Creative Ways to Present
For a holiday brunch, I’ve arranged the rolls on a festive platter lined with fresh orange slices and sprigs of rosemary, which doubles as a fragrant garnish. Another time, I baked the rolls in individual ramekins and drizzled each one with icing—such a fun way to serve guests without any slicing fuss!
Make Ahead and Storage
Storing Leftovers
Any leftover rolls keep well stored in an airtight container at room temperature for up to two days. I’ve found that reheating gently in the microwave wrapped in a damp paper towel helps them stay soft and moist, just like freshly baked.
Freezing
I freeze cranberry orange rolls often, especially when making ahead for holidays. After baking and cooling completely, I wrap each roll tightly in plastic wrap and place them in a freezer bag. When I want one, I thaw it overnight in the fridge, then warm it in the oven or microwave. The flavor and texture hold up really well!
Reheating
To reheat, I recommend warming rolls in a 300°F oven for about 10-12 minutes, loosely covered with foil to avoid drying out. If you’re in a hurry, a 15-20 second spin in the microwave wrapped with a damp towel works great, just watch carefully!
FAQs
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Can I use frozen cranberries for the cranberry filling?
Absolutely! Frozen cranberries work just fine and often burst even more during cooking, creating a delightful texture. Just thaw and drain any excess liquid if it feels too watery before making your jam.
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How do I know when the dough has risen enough?
The dough should roughly double in size and look puffy and airy. A classic test is to poke it gently with your finger—if the indentation slowly springs back, it’s ready for the next step.
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Is there a way to make these rolls less sweet?
You can reduce the sugar in the dough or filling slightly to suit your taste. Just remember that the sugar contributes to the texture and yeast activity, so don’t cut it too much or the rolls might be less tender.
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Can I prepare the rolls the night before baking?
Yes! After shaping the rolls, cover them tightly and refrigerate overnight. Take them out about an hour before baking to allow them to warm up and finish rising, then bake as directed for fresh, fluffy rolls.
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What’s the best way to store leftover cranberry orange rolls?
Store in an airtight container at room temperature for up to two days, or freeze for longer storage. Reheat before serving to restore that fresh-baked softness and flavor.
Final Thoughts
I absolutely love how this cranberry orange rolls recipe brings a little sunshine and festive cheer to my kitchen. It’s one of those recipes where the process is just as enjoyable as the result — soft, buttery dough wrapped around tangy cranberry jam and bright orange glaze that your whole family will rave about. Whether it’s a holiday morning or just a weekend treat, I promise these rolls will make you feel like you’ve stepped into a cozy bakery. Give it a try, and don’t be surprised when they become your new favorite!
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Cranberry Orange Rolls Recipe
- Prep Time: 180 min
- Cook Time: 35 min
- Total Time: 215 min
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Homemade Cranberry Orange Rolls combine a soft, tender dough with a vibrant cranberry orange jam filling and a sweet orange glaze. Perfect for holiday breakfasts or special occasions, these rolls are flavorful, gooey, and bursting with fresh citrus and tart cranberries, offering a delightful balance of sweet and tangy flavors.
Ingredients
Dough
- 3/4 cup whole milk (heated to 95°F/35°C) (180ml)
- 1/2 cup granulated sugar (100g)
- 2 1/4 tsp instant dry yeast
- 4 1/4 cups all-purpose flour (530g)
- 1/2 cup cornstarch (120g)
- 3/4 tsp salt
- 3 large eggs (room temperature)
- 3/4 cup unsalted butter (cut into 12 pieces and softened) (180g)
- 2 tsp orange zest
Cranberry Jam Filling
- 4 cups cranberries (fresh or frozen) (400g)
- 1 cup granulated sugar (200g)
- 1/4 cup fresh orange juice (60ml)
- 2 tsp orange zest
Orange Glaze
- 1 cup powdered sugar (120g)
- 3 Tbsp orange juice
- 2 tsp orange zest
Instructions
- Activate yeast mixture: In the bowl of a stand mixer fitted with the dough hook, combine warm milk, sugar, and yeast. Whisk together and let sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix dry ingredients: In a separate small bowl, combine the all-purpose flour, cornstarch, and salt; set aside.
- Add eggs: Add the eggs to the milk and yeast mixture and whisk until fully combined.
- Incorporate flour mixture: Turn the mixer to low speed and gradually add the flour mixture. Then increase to medium speed and mix until the dough starts coming together, about 1 minute.
- Add butter and orange zest: With the mixer on medium, add softened butter pieces one at a time, followed by the orange zest. Continue mixing for about 10 minutes until the dough is smooth and pulls away from the bowl sides. If still sticky, add 1–2 tablespoons of flour until it cleans the sides.
- First rise: On a floured surface, knead the dough into a smooth ball. Place it in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, approximately 1.5 to 2 hours.
- Make cranberry jam: While the dough rises, combine cranberries, sugar, orange juice, and orange zest in a medium saucepan. Bring to a boil, then reduce heat to medium and simmer gently for about 15 minutes until most cranberries burst. Remove from heat and let cool completely.
- Prepare rolls: Punch down the risen dough and roll it out into an 18×18 inch square. Spread the cooled cranberry jam evenly over the dough, leaving a 1-inch border around the edges.
- Form rolls: Starting with the edge nearest you, carefully roll the dough into a tight cylinder. Pinch the seam to seal, then cut into 12 equal pieces using a sharp knife.
- Second rise: Arrange the rolls in a lightly greased 13×9-inch baking pan. Cover with plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour. Alternatively, refrigerate overnight.
- Bake rolls: Preheat the oven to 350°F (180°C). Remove plastic wrap and bake rolls for 35 to 40 minutes until golden brown on top. Remove the pan and transfer rolls to a wire rack.
- Make glaze and serve: Whisk together powdered sugar, orange juice, and orange zest until smooth. Drizzle or spread the glaze over warm rolls before serving to enhance the flavor and presentation.
Notes
- Cranberry Orange Rolls are a festive and delightful option for holiday breakfasts or brunches.
- The tangy cranberry filling pairs beautifully with the bright citrus notes from the orange zest and juice.
- You can use fresh or frozen cranberries for the jam; just ensure it cools completely before spreading on the dough.
- For a softer dough, avoid adding too much extra flour even if sticky; the dough will become tender after baking.
- These rolls can be made ahead and refrigerated overnight after shaping for convenience.
Nutrition
- Serving Size: 1 roll
- Calories: 472
- Sugar: 38 g
- Sodium: 173 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 81 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 73 mg
